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Not going to lie…I ate this way more than I should have whilst in Singapore recently. I awoke several mornings to the amazing smell of a fresh banana loaf wafting through the air. Not that I needed breakfast any day whilst in Singapore, it was an Eat Fest from morning till night and my day often began with a slice of this! And what can I say, when in Rome, (or Singapore), one must eat!
It is truly heavenly. We stayed in Singapore as usual, at my dear sister in law, Debbie’s home (and this is where I will find out who really reads my blog)…I get along with her better than my own sisters! (kidding girls, kidding…just in case you DO read this!)
This loaf takes no time to prepare, just a wee while to cook and it is a great way to use up fading bananas….so get into it. The discalimer is, you may or may not regret knowing about this recipe, as it is both dangerous and very addictive.
4 bananas, peeled
160g coconut palm sugar
A little freshly grated nutmeg
1 tsp each bicarb soda and baking powder
150g choc chunks
130g nuts of choice
200g Laucke Tip OO flour
Preheat oven to 175ºC.
Melt butter either in a Microwave or stove top and cool slightly.
Place melted butter, bananas, EVOO, eggs, vanilla, sugar, salt, nutmeg, and baking soda and powder, into Thermo bowl and blend 10 sec/speed 8.
Add remaining ingredients and combine 12 sec/Interval. Finish combining with Super Kitchen Machine Spatula.
Pour into ungreased loaf tin and cook 50-60 minutes until well set in centre.
Leave to cool in tin for as long as you can resist, before turning out and slicing into thick slices to serve with slabs of butter….if you are doing it the Aunty Debbie way that is! Otherwise it is just as delicious without any butter.
I also force fed it to my kids, warmed up, as a dessert with Salted Caramel Custard…just to use it up, so I wouldn’t eat the entire thing on my own….Like I said, dangerous and addictive!